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Re: GBW Digest - 23 Apr 2001 to 24 Apr 2001 (#2001-85)
Re: Saucier
The saucier is available in the small electric appliance departments of
the larger department stores in London, such as Harrods. I actually
bought mine on Oxford Street, but don't remember the name of the store:
possibly D.H. Evans. I suggest a couple of phone calls to the stores to
make sure that they have the Tefal saucier in stock.
Since I am using mine in Israel, I don't have a problem with the 220volts.
But transformers can easily be bought, or ordered by mail, from the many
electric appliance stores on the lower East side in New York, such as Foto
Electric on Essex Street.
Good luck!
Nellie Stavisky
4 Magnes Square
Jerusalem 92304.
s
On Wed, 25 Apr 2001, Automatic digest processor wrote:
> There are 8 messages totalling 406 lines in this issue.
>
> Topics of the day:
>
> 1. Hewit's Online
> 2. Full-time Book Rrepair Technician - Georgetown University Law Library.
> Washington, D.C.
> 3. paste
> 4. GBW Digest - 22 Apr 2001 to 23 Apr 2001 (#2001-84) (2)
> 5. LeSaucier
> 6. keeping paste healthy
> 7. buy his book
>
> ***********************************************
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>
> ----------------------------------------------------------------------
>
> Date: Tue, 24 Apr 2001 07:24:07 +0100
> From: "David M. Lanning" <david@xxxxxxxxx>
> Subject: Hewit's Online
>
> **This message has been cross posted.**
>
> We would like to apologise for the recent problems that have been
> encountered whilst ordering from our Online Catalogue and Shopping Cart. We
> would also like to thank those you who drew our attention to this matter.
>
> We are delighted to advise that we have updated the 'shopping cart' software
> and have also moved to a faster and more robust server and that normal
> service has now been resumed!
>
> Thank you for your patience,
>
> best wishes,
>
> David
>
> David M. Lanning
> J. Hewit & Sons Ltd.
> e-mail: sales@xxxxxxxxx
> http://www.hewit.com/
> Tel: +44 (0) 20 8965 5377
> Fax: +44 (0) 20 8453 0414
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 08:09:29 -0400
> From: Peter Verheyen <verheyen@xxxxxxxxxxxxxxx>
> Subject: Full-time Book Rrepair Technician - Georgetown University Law Library.
> Washington, D.C.
>
> From: "Burk, Brenda L." <bburk@xxxxxxxxx> Subject: Position announcement
> - Georgetown University Law Library
>
> This message is being posted for a colleague. Please direct all inquiries
> to address listed at the end of the job description.
> _____________________________________
>
> The Georgetown University Law Library is seeking a permanent, full-time
> book repair technician. The Conservation Technician is responsible for the
> physical care of the general library collection. Assesses condition of
> materials and makes decisions on appropriate treatment options in
> consultation with the Preservation Librarian. Performs various book repair
> treatments and constructs custom protective enclosures. Responsible for
> preservation reformatting to a variety of media including preservation
> photocopies, microfilm, electronic and magnetic media. Responsible for
> converting library materials to digital form; updates and manages databases
> to provide control and access to images and files. The incumbent functions
> as the department coordinator in terms of workflow and student staffing for
> the three Preservation units (Repair, Binding and Processing). In
> addition, the incumbent trains and supervises the Processing and student
> assistants, and other project staff. Educates library staff and patrons on
> proper care and handling of library materials and disaster response,
> monitors library environment, and orders supplies.
>
> Minimum qualifications: B.A. plus one year experience, or equivalent
> combination of education, experience and training in library or archives
> conservation and /or bookbinding; and knowledge of conservation techniques
> and practices in regard to library and archives materials. Familiarity
> with a variety of computer applications (database, spreadsheet, word
> processing, imaging/graphics). Preferred: Supervisory experience, digital
> imaging, photography.
>
> Salary: $28,863 (min). Benefits: See full-time staff benefits at
> <http://www.georgetown.edu/hr/benefits/aboutbenefits.htm>
>
> Contact: Resumes received by May 18, 2001 will receive first consideration.
> Send resume along with three references to: Hilary Seo Georgetown
> University Law Library 111 G St. NW Washington, DC 20001
> <mailto:Seoht@xxxxxxxxxxxxxxxxxx> Fax: (202) 662-9202
>
> Georgetown University is an EEO/AA employer.
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Philobiblon: Book Arts, Different By Design
> Hand Binding, Conservation, and Project Websites
> Peter D. Verheyen
> <mailto:verheyen@xxxxxxxxxxxxxxx>
> <http://www.philobiblon.com/philobiblon>
> <Fax: 612.632.3718>
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 08:20:03 -0700
> From: harcourt bindery <harcourt@xxxxxxxx>
> Subject: paste
>
> Having read Mr Welker's description of the efforts one sometimes goes =
> through to make paste, I offer a recipe which in quick, just about =
> foolproof, and smooth. One can use almost any starch, though for a =
> practice run corn starch from the supermarket will do. Take any =
> quantity and place in a mixing bowl. Add enough water to make a thick =
> slurry, which must be lump free. This will take a few minutes and is =
> worth the effort; it's a bit like making a gravy or roue. The mixture =
> will be white. While you are mixing the starch and water, put a =
> tea-kettle on to boil and bring water to a rolling boil. Pour the water =
> into the mixture until, in a magic moment, the mixture turns =
> translucent--stop pouring water and mix with your bone folder and allow =
> to cool. I usually add a few drops of glycerin at this point for =
> flexibility. You can control the thickness by the amount of water you =
> add and how thick the slurry is. Takes a few minutes to make, is quick =
> and simple, works well, is reversable, etc etc. =20
> Sam Ellenport
> Harcourt Bindery
> 51 Melcher St.
> Boston, MA 02210
> 617-542-5858 (fax:451-9058)
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 08:58:01 -0400
> From: Michele Brown <mb72@xxxxxxxxxxx>
> Subject: Re: GBW Digest - 22 Apr 2001 to 23 Apr 2001 (#2001-84)
>
> I would just like to comment on these paste-makers. We have obtained
> several Le Sauciers from friends and colleagues going to France, and we
> have used them with the transformer. They are not as durable as the
> original Cook and Stirs. Unfortunately the gears are plastic (we know this
> because we had an electrician take one apart in hopes of fixing it), and
> they wear out very quickly--within months. Perhaps because paste is
> thicker than a delicate sauce. Of course we are making paste nearly every
> day. We have decided it's just not worth the expense and have gone back to
> making paste by hand.
>
>
>
>
>
> >Date: Mon, 23 Apr 2001 16:43:00 GMT
> >From: James Welker <jwelker@xxxxxxxxxxxxxx>
> >Subject: Saucier
> >
> > For those of you have been trying to buy a sauce
> >maker, I have some information. I tried for some
> >period of time to get one.
> >
> > T-Fal originally sold their sauce maker here under
> >the name Cook n' Stir. They quit selling it here about
> >20 years ago. Occasionally they show up on E-Bay but
> >they usually sell for a lot of money.
> >
> > When I couldn't get one, I called the parent
> >company in France and talked to a customer service
> >representative. She told me that they no longer sell
> >them in the US because Americans are not interested in
> >delicate sauces the way the French are. She said they
> >still sell a lot of them in France under the name Le
> >Saucier.
> >
> > I asked her whether I couldn't order one and have
> >her send it to me here. She said that she couldn't
> >because they don't run on American electricity. I told
> >her that I would take it just the way it is and have an
> >electrician here re-wire it for me. She said that she
> >is not permitted to do that because their lawyers say
> >that "You Americans are always suing each other and we
> >would be liable if we sent it to you knowing that you
> >were going to tamper with the electrical wiring." She
> >said they would sell me one if I came to France and I
> >could bring it back with me. However, they wouldn't
> >ship here.
> >
> > Subsequently, I had a friend who in turn had a
> >friend who was coming from France for a wedding. She
> >asked the friend to bring one with her. She gave it to
> >me as a gift. (I don't know what it cost." I took it
> >to an electrian and discovered it is not practical to
> >re-wire it. It is not just a matter of reconfiguring
> >the wiring; it would be necessary to replace all of the
> >wiring with a different size wire. The electrician
> >suggested that I need a step-up/step-down transformer
> >to make it work.
> >
> > I went to the Radio Shack store. I know that they
> >sell devices that convert electric razors & hair dryers
> >for travel purposes. It turned out that nothing the
> >sell would solve the problem because the device using
> >many times the amount of electricity those gadgets are
> >designed to carry.
> >
> > Finally, I located a company in California that
> >sells a step-up;step/down converter. It cost $59. It
> >is a black box that is about 5 inches high, 6 inches
> >wide and 8 inches deep. It sits on the counter and
> >several plugs that are appropriate. It converts the
> >electricity.
> >
> >
> > I don't know of any other way to accomplish this
> >result. However, I like the device. It has various
> >temperature settings, an automatic programable timer
> >and stirs constantly, including the cool-down time. It
> >makes very creamy smooth paste.
> >
> > I hope this information helps the people who were
> >asking about getting one of these devices. Be prepared
> >for a struggle.
> >
> >James E. Welker
> >The Aubergine Studio and Bindery
> >The Olde Towne Mall, Suit No. 1
> >20 South Main Street
> >Janesville, WI 53545
> >
> >Bindery: (608)758-9950
> >Home:
> >(608)756-1040
> >
> >---------------------------------------------
> >This message was sent using Endymion MailMan.
> >http://www.endymion.com/products/mailman/
> >
> >------------------------------
> >
> >Date: Mon, 23 Apr 2001 14:11:49 -0400
> >From: Peter Verheyen <gbw@xxxxxxxxxxxxxx>
> >Subject: Re: Saucier
> >
> >James,
> >thanks for that great description. I, and a collegue both bought one, and
> >have the same problem you were having. Could you share the vendor, part
> >number, ... for your supplier.
> >
> >Thanks, Peter
> >
> >
> > >
> > > Finally, I located a company in California that
> > >sells a step-up;step/down converter. It cost $59. It
> > >is a black box that is about 5 inches high, 6 inches
> > >wide and 8 inches deep. It sits on the counter and
> > >several plugs that are appropriate. It converts the
> > >electricity.
> > >
> > >
> > > I don't know of any other way to accomplish this
> > >result. However, I like the device. It has various
> > >temperature settings, an automatic programable timer
> > >and stirs constantly, including the cool-down time. It
> > >makes very creamy smooth paste.
> > >
> > > I hope this information helps the people who were
> > >asking about getting one of these devices. Be prepared
> > >for a struggle.
> > >
> > >James E. Welker
> > >The Aubergine Studio and Bindery
> > >The Olde Towne Mall, Suit No. 1
> > >20 South Main Street
> > >Janesville, WI 53545
> > >
> > >Bindery: (608)758-9950
> > >Home:
> > >(608)756-1040
> > >
> >
> >~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> >Philobiblon: Book Arts, Different By Design
> >Hand Binding, Conservation, and Project Websites
> >Peter D. Verheyen
> ><mailto:verheyen@xxxxxxxxxxxxxxx>
> ><http://www.philobiblon.com/philobiblon>
> ><Fax: 612.632.3718>
> >
> >------------------------------
> >
> >End of GBW Digest - 22 Apr 2001 to 23 Apr 2001 (#2001-84)
> >*********************************************************
>
> Michele Brown
> Book Conservator
> Department of Preservation and Conservation
> B-31 Olin Library
> Cornell University
> Ithaca, NY 14853
> (607) 255-2484
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 15:52:54 GMT
> From: James Welker <jwelker@xxxxxxxxxxxxxx>
> Subject: LeSaucier
>
> Since my response to the question about a sauce
> maker for making paste, I have had a number of
> inquiries about where to buy a step-up/step-down
> converter to run Le Saucier on American currency.
> Rather than answer each individually, I'm posting the
> response to the list.
>
> There are several companies that sell this
> equipment. If you are interested, you can visit one
> vendor on line at: http://www.voltageconverters.com.
> When you reach that site, click on the "Products"
> button. To run the LeSaucier, you will need at least
> the 1000 volt model. It looks as though the price has
> gone up since I bought one and that they now sell for
> $69.
>
> I would recommend that you call the company
> rather than ordering on line. Have the information in
> front of you from the booklet that came with the
> LeSaucier regarding the electrical specifications.
> Tell the person and the phone what you are using the
> converter for and give him/her those specifications.
> You will then be sure that you are getting something
> that works. I believe that you have to have a
> converter that will handle 25% more electrical power
> than the specifications for the instrument. In any
> event the customer service person at the company can
> answer your questions.
>
> I found this converter works very well and I use
> it almost every day. It is a bit pricey if you have to
> add it to the cost of the LeSaucier. However, if you
> already have LeSaucier, it is probably a bargain since
> you can't use the device without the converter.
>
> For those who are going to try a sauce maker for
> the first time, I have found that it makes the best
> paste if you leave the stiring mechanism in place after
> the heat is turned off and until the paste has cooled.
> That seems to give the paste a stronger adhesive
> quality and makes it very smooth.
>
> If there is anyone I can give any additional help
> to, please feel free to contact me off list.
>
> Jim
>
> James E. Welker
> The Aubergine Studio and Bindery
> The Olde Towne Mall
> 20 South Main Street
> Janesville, WI 53545
>
> Bindery: (608)758-9950
> Home:
> (608)756-1040
>
> ---------------------------------------------
> This message was sent using Endymion MailMan.
> http://www.endymion.com/products/mailman/
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 13:50:27 EDT
> From: Nancy Bloch <LemonTreePress@xxxxxxx>
> Subject: keeping paste healthy
>
> Hello to all paste users.....A few drops of any aromatic essences will help
> keep the past from turning sour. I personally like oil of eucalyptus or
> lemon essence( because my studio is in a lemon grove?) but clove is nice and
> I have used cinnamon oil too. I have had some paste unrefrigerated for over
> six weeks and it's still good!
>
> nancy bloch
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 11:48:17 -0700
> From: Edna Wright <wrighthand@xxxxxxxxxxxx>
> Subject: buy his book
>
> I believe Richard published a book covering that innovative binding. I =
> have one at least..Edna Wright
>
> ------------------------------
>
> Date: Tue, 24 Apr 2001 15:55:43 EDT
> From: "Johnson, Margaret H." <MarHilJoh@xxxxxxx>
> Subject: Re: GBW Digest - 22 Apr 2001 to 23 Apr 2001 (#2001-84)
>
> James Welker: re the T-Saucier. The company has sold their gadget in the US
> later than 20 years ago. I bought one from BookMakers within the last ten
> years. At that time they were still selling them through kitchen supply
> stores.
>
> Do you think a flood of requests would make them try again with an American
> wired one? It really does make paste making a snap.
> Margaret Johnson
>
> ------------------------------
>
> End of GBW Digest - 23 Apr 2001 to 24 Apr 2001 (#2001-85)
> *********************************************************
>
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